I remember having a slab of this Sultana Butter cake with butter on top at my Nan’s house, it was the ultimate tradition. This cake freezes beautifully – so make a double or triple batch and freeze some for when unexpected visitors arrive.
Sultana Butter Cake
Course: Baking, Cakes, Freezer Cooking, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
125 gram Butter-softened
0.75 cup Caster sugar
1 tsp Vanilla extract
3 Eggs
0.75 cup Plain flour
0.75 cup Self raising flour
0.25 cup Milk
2 cups Sultanas
1 cup Water-boiling
3 Black tea bags
Directions
- In a medium bowl, add the tea bags and pour the boiling water over the top and stand for a few minutes.
- Remove the teabags and pour in the sultanas and let them ‘steep’ for about 20 minutes. Pour off any excess liquid and discard.
- Preheat the oven to 180 degrees and grease a loaf tin well. Beat together the butter and sugar until creamed.
- Add the beaten eggs and vanilla and stir to combine.
- Add the sultana mixture alternatively with the sifted flour and milk and fold to combine.
- Pour the mixture into the loaf tin and bake for 60 minutes or until a skewer comes out clean.
- Transfer the cake to a wire rack to cool. Serve warm with butter.
Notes
- This Sultana Butter Cake recipe freezes well. Allow cake to cool to room temperature and double wrap in plastic wrap. Freeze for up to eight weeks.
Very tasty, thankyou!